Stories abound about the origin of the margarita. Most concur that margaritas first appeared during the 1930s or 1940s. But this is where any commonality ends. From Tijuana to Texas claims and tales vary as much as the many recipes. Maybe it is the mystery surrounding its origin that makes it the most popular tequila-based cocktail. For the traditionalist who can’t be in Mexico and have anything but the ubiquitous margarita, Mi Casa restaurant in Cabo San Lucas serves a sensational house concoction in a frosty over-sized glass. While dozens of recipes can turn out a fine margarita, the usual ingredients are varying amounts of triple sec, lime juice, tequila, ice, and salt. Mi Casa fancies it up with a splash of Licor de Damiana. Damiana is a liqueur that comes from the Baja Peninsula and is understood to be an aphrodisiac. Perhaps you want to see if the small addition makes you ready for romance. Baja Cantina Dockside is another great restaurant and cantina for a tasty margarita, either blended or on the rocks, served all day for happy hour prices. Whether sitting at the bar, or enjoying your margarita at a dining table, you are in a great place for people-watching, facing the glamorous yachts and blue waters of Cabo‘s west side marina.
If you want to savor the taste of a good sipping tequila, the perfect accompaniment is a sangrita. Various versions appeared about 60 years ago, and the drink is attributed to the state of Jalisco, Mexico’s agave-growing region. Sangrita, not to be confused with sangria, is generally served along side premium 100% agave tequilas. The idea is to alternate sips of tequila and chilled sangrita, allowing one to fully appreciate the tequila’s smooth taste. This combination is said to create balance and harmony of the body and soul. Almost all recipes for sangrita typically consist of equal parts tomato juice and orange juice, with lime juice, salsa picante, and seasonings added to taste. A signature sangrita concoction should be easily available at many of Cabo’s fine bars and restaurants, but make sure it is fresh-made instead of a bottled version. This way you will get as varied a blend of flavors as you would expect from anyone’s personal margarita recipe. Locations including Tequila Restaurant in San Jose and Sancho Panza in Cabo San Lucas will gladly prepare it fresh for you with their own special blends. There are numerous creative takes on the recipe, so do not hesitate to ask your bartender to make one with his or her own personal flair. If you have acquired a taste of one that is particularly pleasing to you, mix some at home and enjoy serving this brew with your best quality tequila.
A creative cocktail that has more recently come into vogue is a mojito. Mojitos are a traditional Cuban cocktail commonly comprised of five ingredients: rum, sugar (sugar cane), fresh lime juice, crushed mint leaves, and a splash of chilled carbonated water. Although many firmly believe that this drink originated with Sir Francis Drake in the 1500s while on a treasure hunting expedition through the Caribbean and Latin America, still others argue that the mojito was created in Cuba in the 1800s. Whichever may be true, you won’t have to hunt very far for some good-as-gold mojitos right here in Los Cabos. A notable mojito is mixed at the Tropicana Bar and Grill in downtown San Jose Del Cabo. They are out-of-this-world mojitos and deliver a genuinely refreshing tang. The Tropicana offers a minty house mojito with a just right amount of crushed fresh mint leaves, and cleverly uses a sweet sugar cane as a swizzle stick. If for some crazy reason, this mojito doesn’t suit your fancy, Tropicana’s imaginative twist on this drink is a delicious cranberry and basil mojito served in a tall cool glass. Sounds interesting, doesn’t it?
As you would expect, Havana Supper Club serves up another wonderfully refreshing mojito. The minty house specialty is first-rate and authentic. This bar has also added its own clever twist with an imaginative pineapple mojito, made with another secret recipe. Ether choice is great on a warm summer night. Also, ask the bartenders at the Havana Supper Club to pour you a truly exceptional concoction called the Infusion Martini. It is a two-day process to create the fusion of fresh fruit, simple sugars, and vodka set aside in a large jar or a hollowed-out watermelon. However, don’t be dismayed: Havana doesn’t make you wait that long. An Infusion Martini is ready for you to take your first sip of this fruity libation at the club in Costa Azul, San Jose del Cabo, at kilometer 29 on the corridor.
If you are a person who prefers a tall icy beer to a cocktail, then you should visit the Baja Brewing Company. What makes this place so exceptional is that they have their own brewery right on the premises, one of just a handful of breweries operating on the Baja Peninsula. Beer is one of the oldest libations, said to date back to the sixth century. It is made of premium barely, purified water, hand selected hops, and the finest brewing yeast. There are five essential steps to the brewing process: mashing, sparging, boiling, fermentation, and packing. It can take from three weeks up to two months to complete this process. Baja Brewing Company has brewed its own blends and offers a nice selection of authentic artisan beers ready to be served by the pint or in a “brewtender” five-pint specialty. The brewery creates a wide array of assorted lagers, such as the lighter tasting blonde lager, and a raspberry lager for those who enjoy a refreshingly fruity taste. The exceedingly popular Burro Brown ale (6.5% alcohol) is for those who want a beer that is darker, richer and full-body. The Burro Brown is fermented with a blend of delicious caramel and chocolate malt flavors. Baja Brewing Company is located in the San Jose Del Cabo Art District, and at press time, their beers are also sold at Casa Dorado in Cabo San Lucas, and soon kegs of beer will be available as well.
Someone once said that the only decision he had to make during a day on the beach here in Cabo was whether or not to uncross his feet. Now that’s a relaxing day! Deciding which libation to have sounds like it may be a burden for him. All these wonderful drinks are delicious and thirst quenching. Maybe we can help the poor fellow and recommend which we like best. What do you say – let’s get together!
Please note: Those warning signs you see along the roads and highways that say “Si toma no maneje” translate “Don’t drink and drive.” Just don’t.
Basic
MOJITO RECIPE
From www.drinkmixers.com
3 fresh mint sprigs
2 tsp sugar
3 tbsp fresh lime juice
1 1/2 oz light rum
Splash of club soda
Directions:
In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lime juice and stir thoroughly. Top with ice. Add rum and mix. Top off with chilled club soda (or seltzer). Add a lime slice and the remaining mint, and serve.
Yield: 1 serving
TROPICANA’S SPECIALTY MOJITO
1 Tsp brown sugar
2 1/2 oz cranberries or blueberries (amount may vary as the bartenders “eye” it)
1oz Coconut rum
1oz White rum
1 Lemon
Directions: Combine cranberry or blueberry with 1 tsp of brown sugar and the juice of 1/2 large lemon. (Tropicana prefers blueberries but they are often unavailable.) Mash together. Add ice, one shot each of white rum (Bacardi) and coconut rum (Malibu.) Stir in three or four small basil leafs.
Yield: 1 serving
Simple Sangrita Recipe:
from Tequila Source.com/sangrita
1-1/2 cups fresh orange juice
1-1/2 cups tomato juice
3/4 cup V8 vegetable juice
1/4 cup fresh lime juice
1 teaspoon onion juice
2 teaspoons Maggi Seasoning
1 to 2 tablespoons Tajin Salsa Picante
1 tablespoon Valentina Salsa Picante
Directions:
Mix all ingredients and refrigerate. Serve in a shot glass along side your favorite sipping tequila or use as a mixer for the popular Vampiro cocktail. Variations: Add some freshly ground black pepper or a bit of celery salt to taste. Sangrita should be a bit spicy. This recipe makes about one liter of sangrita. Yield: about 22.
